Description
A rich and dramatic black velvet cake made with black cocoa powder, layered with dark chocolate buttercream. Perfect for Halloween, gothic-themed events, or anyone who loves deep, bittersweet chocolate flavor with a soft, velvety crumb.
Ingredients
-
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup black cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup hot water
- 1 tbsp instant espresso or coffee
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable or canola oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 1 1/2 cups unsalted butter, room temperature
- 1/2 cup black cocoa powder
- 2 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine salt
- 4–5 cups powdered sugar
- 1/2 cup heavy whipping cream, room temperature
- 1 cup dark chocolate chips, melted and cooled
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch or four 7-inch cake pans.
- Whisk together flour, sugar, black cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, dissolve espresso powder in hot water. Stir in buttermilk, oil, eggs, and vanilla.
- Pour wet ingredients into dry mixture and stir until smooth (batter will be thin).
- Divide batter evenly between pans and bake for 24–27 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely. Level tops if needed.
- For frosting: Beat butter until smooth. Add cocoa powder, vanilla, and salt, mixing until combined.
- Gradually beat in powdered sugar, adding cream halfway through for consistency.
- Mix in melted dark chocolate until silky and smooth. Add black gel food coloring if desired.
- Assemble cake by layering with frosting, apply crumb coat, chill, then finish with final frosting layer and decorate.
Notes
- Substitute dark cocoa powder if black cocoa is unavailable; add black gel coloring for deeper shade.
- For a tangy twist, replace 1 cup butter in frosting with cream cheese.
- Can be made as cupcakes (bake 16–18 minutes).
- Unfrosted cake layers freeze well for up to 2 months.
- Frosted cake keeps in fridge for up to 1 week or freezer for 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
